Lilas Carrot Apple Cake

A dash of pineapple, a gala of Fuji apple and a touch of Cinnamon combine with shredded carrots to create a modern infusion of fruity carrot flavor in every forkful.

Servings: 6-8

Ingredients

  • 1/4 cup Mayonnaise
  • 1 1/8 cup Sugar
  • 2 tbsp Cider vinegar
  • 1 1/2 cup Shredded carrot
  • 1 small Gala of Fuji Apple , (cored removed, chopped fine with skin on)
  • 1/4 cup Chopped walnuts , (optional)
  • 1/4 cup Raisins
  • 3 Eggs
  • 3/4 cup Vegetable oil
  • 3/4 cup Milk
  • 2 1/2 cup Flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 8 oz Can crushed pineapple (do not drain)
  • 3 oz Angel flake coconut

Directions

  1. Whisk together mayonnaise, 1/8 cup sugar and vinegar. Add shredded carrot, coconut, pineapple, chopped apple, raisins and nuts. Toss to coat.
  2. In large separate bowl, beat eggs with vegetable oil and milk. Mix in flour, baking soda, cinnamon, salt and remaining sugar.
  3. Fold in carrot/apple mixture from other bowl. Pour into greased pan. Bake at 325°F for 75-80 minutes until cake is cooked through.